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Ingredients

• 350 g fresh white crab meat, well picked through
• 1 egg, lightly beaten
• 2 spring onions, thinly sliced
• 2 tbsp mayonnaise
• 1 tsp Dijon mustard
• 2 tsp flat leaf parsley, chopped
• 1 tsp thyme, leaves only
• a dash of Worcestershire sauce
• a good dash of tabasco
• 50 g cream crackers, crushed
• black pepper

• 100 g capers, drained and rinsed
• 2 ripe tomatoes, seeded and diced
• 1 tbsp dill, chopped, plus extra sprigs to serve
• 4 tbsp olive oil
• 1 lemon

Description

Crisp Crab Cakes And A Sassy, Classy Salsa Make This Lip-smacking Lunch Or Supper Dish From Ainsley Harriott

UK TV